Note: Eels were not the only carnivorous fish on the Roman Menus. Some people also ate shark. although others clearly had their doubts!!

Archestratus advises:

"Buy filets of dogfish cut from the soft, lower parts of the fish, in the town of Thorone. Sprinkle with caraway seed, a little salt and fry. Then add nothing apart from virgin oil. When the fish is cooked, serve with the sauces that go with it, but whatever you put in the casserole, do not use sacred spring water. or wine vinegar. Just pour some oil over it and dry caraway seed and a bundle of aromatic leaves. Cook the fish over hot coals , without flames, and stir continuously to prevent burning. Not many mortals know this divine dish, or are able to eat it themselves. Certainly not those stupid people who are shocked because they say shark is a man-eater. Any fish will eat human flesh if it gets the chance."

Athenaeus, "Deipnosophistae" VIII-310e

Food and Spices:

• Eel Sauce
• 2 tablespoons of roast cumin seeds;
• 2 teaspoons of lovage seeds;
• 1 teaspoon of peppercorns;
• 1 teaspoon of oregano;
• 1 tablespoon of fried onion;
• 2 hard-boiled egg yolks;
• 300 ml of wine reduced by half

Article submitted by Marca Arminia Maior

Cooking Instructions

Cut fillets from the belly of the shark into 2 cm slices. dust both sides with salt and pepper, and perhaps a little flour. The fry quickly until golden brown in very hot olive oil. Sprinkle with ground caraway seed (and aromatic herbs, if you like) and serve.

The recipe does not say whether red or white wine should be used. Two other wine products are also added,"mulsum," and "defrutum." The former is made of white wine and the latter from red. Rose' may be the best choice.

Grind the cumin and lovage seeds to powder, in a mortar, then put in the peppercorns and crush them roughly. Add the oregano and the dried onion. mash the egg yolks with some of the wine, then beat in the rest. Add the spices and reduce the sauce over a low heat to thicken it. Cover the fish with the sauce or serve it as a dipping sauce.

Reference:

• Faas, P., "Around The Roman Table---,"U. of C. Press, Chicago, 1994. Pages 327-328 330.